Lettuce Wrappers with Shrimp is a great summer recipe because it's spicy but cool and light. I don't add water chestnuts because they make Mark gag and I didn't add hoisin sauce because I didn't have any.
1 T peanut oil
1 lb (large) shrimp, shelled, deveined, and coarsely chopped
2 medium (1/2 cup) celery stalks, finely chopped
1/4 cup(s) chopped water chestnuts
1 clove(s) garlic, minced
1 t finely chopped peeled fresh ginger
1 T hoisin sauce
1 T reduced-sodium soy sauce
1 T rice vinegar
8 large Boston lettuce leaves
roasted peanuts, chopped
1. In nonstick 12-inch skillet or wok, heat oil over medium-high heat until very hot. Add shrimp and cook 2 minutes or just until opaque throughout, stirring constantly. With slotted spoon, transfer shrimp to medium bowl.
2. To same skillet, add celery, water chestnuts, garlic, and ginger, and cook 2 minutes, until celery is tender-crisp, stirring. Return shrimp to skillet; stir in hoisin sauce, soy sauce, and vinegar. Cook 1 minute or just until mixture is heated through. Remove skillet from heat.
3. Evenly divide shrimp mixture among lettuce leaves. Sprinkle with peanuts.